Spaghetti with Shrimp, Zucchini, and Soybean Sprouts

I can provide a recipe to prepare spaghetti with shrimp, zucchini, and soybean sprouts with an Italian twist.

Ingredients

• 320 grams of spaghetti
• 200 grams of cleaned shrimp
• 2 medium zucchinis
• 100 grams of soybean sprouts
• 2 cloves of garlic
• Extra-virgin olive oil (to taste)
• Salt (to taste)
• Red pepper flakes (optional)
• Chopped fresh parsley (optional)
• Grated lemon zest (optional for a touch of freshness)

Preparation

1. Put a pot of water to boil for the spaghetti. When boiling, add salt and then the spaghetti.
2. Meanwhile, wash and slice the zucchini into thin rounds or sticks, depending on your preference.
3. In a large enough skillet, heat a drizzle of olive oil and add the garlic cloves to flavor it. If you like, you can also add some red pepper flakes.
4. Remove the garlic and add the shrimp to the pan, sautéing them for a few minutes until they turn pink and slightly golden.
5. Add the sliced zucchini and continue cooking over medium heat, stirring occasionally. Cook until they are tender but still crisp.
6. Add the soybean sprouts and let them flavor for a couple of minutes together with the other ingredients.
7. When the spaghetti is al dente, drain it and transfer it to the pan with the shrimp, zucchini, and soybean sprouts.
8. Stir well over high heat to let everything flavor together for a minute or two.
9. If desired, add grated lemon zest and chopped fresh parsley before serving.

Serve the spaghetti immediately while hot.

Curiosity

This recipe combines the flavors of the sea and land creating a balanced and complete dish. The addition of soybean sprouts adds a crunchy and fresh note, while the touch of lemon enhances the dish’s freshness. As a true Italian, I’ve included the option of parsley, which is widely used in Italian cuisine to enrich and complete the flavor of fish dishes.

Buon appetito!